Short cut mushroom ravioli

• 16 oz baby portobello mushrooms
• 1 tbsp olive oil
• 2 clove garlic, crushed
• 2 tbsp finely minced onion
• pinch salt and pepper
• 1 tbsp red wine
• 1 tbsp cream
• 2 tbsp shredded parmesan cheese
• 24 wonton wrappers
• 2 tbsp water

1. Heat olive oil over medium high in saute pan.
2. Finely mince mushrooms and add to pan, along with onion, garlic, salt, and pepper.
3. Saute until soft, about 8 minutes, stirring occasionally.
4. Add wine, cream, and parmesan cheese.
5. Simmer until moisture is absorbed, about 6 minutes.
6. Place about a scant tablespoon in the center of each wonton wrapper.
7. Moisten two sides with water, fold over, and press to seal.
8. Boil gently about 4 minutes, or until tender.

baby portobello mushrooms, olive oil, clove garlic, onion, salt, red wine, cream, parmesan cheese, wonton wrappers, water

Taken from cookpad.com/us/recipes/352237-short-cut-mushroom-ravioli (may not work)